Grilled Veggie Pizza

 

Here’s a scrumptious manner to make Grilled Veggie Pizza—light, smoky, and loaded with colourful vegetables:

 

Ingredients (for 2-3 servings)

For the pizza base:

1 pre-made pizza dough (or selfmade, about 10–12 inches)

Olive oil, for brushing

Cornmeal or flour, for dusting

For the toppings:

1 small zucchini, sliced thinly

1 small red bell pepper, reduce into strips

1 small yellow bell pepper, cut into strips

½ red onion, thinly sliced

1 cup cherry tomatoes, halved

1 cup mozzarella cheese (or a mix of mozzarella and feta)

2 cloves garlic, minced

Fresh basil leaves

Salt & pepper

Optional: pink chili flakes, balsamic glaze

Instructions

1. Prep the Grill:

Preheat your grill to medium-excessive (round 400°F / 200°C). If the usage of a charcoal grill, wait until coals are glowing and included with a skinny layer of ash.

2. Grill the Veggies:

Toss zucchini, bell peppers, and onion slices gently with olive oil, salt, and pepper.

Grill the vegetables for 3–5 minutes in keeping with aspect until barely charred and gentle. Remove and set apart.

3. Prepare the Dough:

Roll out the pizza dough on a floured floor in your favored thickness.

Brush lightly with olive oil.

 4. Grill the Pizza Base:

Place the dough directly at the grill grates. Grill for two–three mins till the lowest has grill marks.

Flip carefully and quick unfold a skinny layer of garlic and olive oil at the grilled facet.

5. Add Toppings:

Layer grilled veggies, cherry tomatoes, and cheese at the grilled side.

Close the grill lid and cook for three–5 minutes until the cheese melts.

6. Finish & Serve:

Remove from the grill, upload fresh basil leaves, non-compulsory chili flakes, or a drizzle of balsamic glaze.

Slice and serve without delay.

This method gives the pizza a smoky grilled taste that oven-baked pizza frequently lacks.

If you need, I can also deliver a shortcut model with a crispy skillet crust that’s faster than a grill however nonetheless offers a smoky flavor.

Do you want me to do that.